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Filed Under:Australia / Sydney
Posts on Regator:241
Posts / Week:1.6
Archived Since:August 30, 2011

Blog Post Archive

Traditional Gyradiko, Bexley

Pita pork gyros $7.80 You'll forget about every late night yeeros you’ve ever eaten after a visit to Traditional Gyradiko. First up, it’s all about the bread: fluffy rounds of fresh pita, scorched lightly on the grill. They're filled with slices of juicy pork or chicken – just like in Greece – carved straight off the vertical spit. Show More Summary

Yayoi, Sydney

The golden embryo. It's what's been missing from every bowl of polished rice you've ever eaten. You can find it at Yayoi, a Japanese teishoku restaurant which arrived in Sydney just over a month ago. Yayoi is the first outlet to open outside of Japan, a chain of more than 250 restaurants that trade there as Yayoiken. Show More Summary

Brighton the Corner and The Pig and Pastry, Petersham

There are supermarket crumpets. And then there are homemade crumpets. They're about as different as chalk and cheese. If you've only ever known supermarket crumpets -- soft and flabby in the packet and kinda doughy unless you toast them extra long -- your life is about to change. Show More Summary

Whole suckling pig at the Four in Hand, Paddington

Whole suckling pig. It's yours at the Four in Hand in Paddington for $80 per person. You'll need at least ten people for this porcine feast, but you'll need each and every one of them to get through it all, the whole pig carved ceremoniously...Show More Summary

Pappa Rich, Broadway

Deep fried chicken skin? Mention the idea to people and you'll get two distinct reactions: a lightbulb flash of excited glee or a look of confused horror at the very thought. We'd been resisting this plateful of goodness on earlier visits, but on our third lunch at the recently opened Pappa Rich on Broadway we finally caved. Show More Summary

Hartsyard, Newtown

Ok, so maybe I have an unhealthy obsession with fried chicken but surely I'm not the only one? It's all about the batter, a golden shield that splinters noisily with every bite, but it's also about the flesh, a contrast of juicy tenderness...Show More Summary

Rockwell & Sons, The Town Mouse, Jimmy Grant's and American Doughnut Kitchen, Melbourne

Biscuits. Gravy. Fried chicken. This heart-stopping trinity was all that was on my mind when I visited Melbourne earlier this year. My destination? Rockwell and Sons in Collingwood, home of fried chicken Wednesdays and 2014 winner of...Show More Summary

Cho Cho San, Potts Point

Is there a hotter restaurant than Cho Cho San right now? Within a week of opening, Cho Cho San was everywhere: in newspapers, magazines and all over your interwebs. When we visit in only its third week of trade, Cho Cho San is heaving. Show More Summary

Yum cha in Hong Kong: Tim Ho Wan and Lin Heung Tea House

Where is the best yum cha in Hong Kong? For many, the answer is immediate: Tim Ho Wan. This small and non-assuming yum cha house shot to fame in 2010 when it was awarded a coveted Michelin star. Owner Mak Kwai Pui had credentials behind him. Show More Summary

TeaPlus Taiwanese Cuisine and Tea House, Burwood

Tea. Whipped cream. And Oreo crumbs. Say whaaat? It’s called plant milk tea and it’s the signature drink at TeaPlus, a Taiwanese teahouse tucked off Burwood Road. The glass beer mug lets you see all the pretty layers: three-quartersShow More Summary

Wet markets and street markets in Central, Hong Kong

I didn't expect Hong Kong to move me like it did. It wasn't my first visit -- I'd been three times before -- but arriving only a week after I'd left Dubai seemed to amplify the stark differences between the two. Dubai was new and burgeoning...Show More Summary

The Sparrow's Mill, Sydney

Cheese on fried chicken? You bet. It sounds like just the kind of crazy I love. It's just one of twelve types of Korean fried chicken you can order at The Sparrow's Mill, newly opened on Liverpool Street in the city, between George and Pitt. Show More Summary

Ronin, Sheung Wan, Central, Hong Kong

Flower crab with sea urchin roe. It all makes sense with that first mouthful. The sweet and soft flakes of flower crab topped with gleaming petals of buttery, creamy and briny sea urchin roe. Ronin is one of Hong Kong's hottest restaurants right now. Show More Summary

Kim Restaurant, Potts Point

Modern Korean might be riding a new wave of popularity in Sydney-town, but Kim Restaurant in Potts Point is no gimmick. It's helmed by David Ralph (co-owner of Kakawa Chocolates and ex-Flying Fish) and Tae Kyu Lee (ex-Mr Wong and Ms Gs), both of whom are serious about Korean cuisine. Show More Summary

The Stinking Bishops, Newtown

Half the fun about The Stinking Bishops is the name. Stinking Bishop is a washed-rind cheese from Goucestershire but most people will probably remember it as the pungent cheese that revives Wallace from the dead in the animated film Wallace & Gromit: The Curse of the Were-Rabbit. Walking into The Stinking Bishops is much the same. The open dairy cabinet filled with cheeses, the

Chocolate con churros and other foods you need to eat in Madrid, Spain

Madrid. It was the final stop on my Spanish jaunt last year and I couldn't wait. Tapas, deep fried calamari and piping hot churros dipped into thick hot chocolate would all be mine. I had a checklist of things I wanted to eat and I was determined to tick off as many as possible. Show More Summary

Papi Chulo, Manly

Meat. And barbecue. You'll find both at Papi Chulo, a mash-up of American smokehouse meets Brazilian cantina spiced up with some Latin American influence too. You'll want to eat here with at least three meat-loving mates if you haveShow More Summary

Charlie's Pizza, Canterbury

Lunch for less than a fiver? You bet. Load up on Lebanese pizza, pies and breads at this Canterbury secret, a blink-and-you’ll-miss-it bakery tucked into an alcove of shops on Canterbury Road. The locals are in on it. There’s a passing parade of tradies, mums, school kids and hungry teens traipsing through here all day. Show More Summary

Stomachs Eleven dinner party: One kilo of sea urchin roe

Sea urchin roe. The Japanese know it as uni, and it's one of the greatest indulgences when it comes to seafood: rich, creamy, buttery and briny all at once. One or two pieces is all you'll usually find on a restaurant dish so when Pig Flyin' sent me a photo of one kilo of uni for a upcoming Stomachs Eleven dinner party, I cleared the diary. Show More Summary

Mr Wong, Sydney

Nobody likes to queue so if you find yourself in Wynyard looking for dinner at 6pm, you head on over to Mr Wong. We manage to walk straight in on a Monday night, hooking into the back alleyway that is Bridge Lane. There are no dinner bookings here (except for groups of six or more) which means you need to arrive early or be prepared to queue. Show More Summary

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